Browsing by Subject "association"

Aim: Oral infections up-regulate a number of systemic inflammatory reactions that, in turn, play a role in the development of systemic diseases. We investigated the association between oral health and autoimmune diseases in a cohort of Swedish adults. Hypothesis was that poor oral health associates with incidence of autoimmune diseases. Materials and Methods: Overall 1676 subjects aged 30–40 years old from Stockholm County (Sweden) participated in this study in 1985. Subjects were randomly selected from the registry file of Stockholm region and were followed-up for 30 years. Their hospital and open health care admissions (World Health Organization ICD 9 and 10 codes) were recorded from the Swedish national health registers. The association between the diagnosed autoimmune disease and the oral health variables were statistically analyzed. Results: In all, 50 patients with autoimmune diagnoses were detected from the data. Plaque index was significantly higher in the autoimmune disease group (≥median 35 (70%) vs. under median 872 (54%), p = 0.030). No statistical difference was found in gingival index, calculus index, missing teeth, periodontal pockets, smoking or snuff use between patients with and without autoimmune disease. Conclusions: Our study hypothesis was partly confirmed. The result showed that subjects with a higher plaque index, marker of poor oral hygiene, were more likely to develop autoimmune diseases in 30 years.

The use of sourdough has numerous benefits, including improvement of the sensory attributes of baked bread in terms of flavour, texture, volume, enhanced nutritional value and extended shelf life of bread. To achieve the desired sourdough performance and bread with optimal quality and improved flavour, it is essential to understand how the starter cultures behave in specific conditions. In a previous part of this research, the metabolic traits of lactic acid bacteria starters and yeast from the food company S.P.C. (S. Korea) were studied. This thesis aimed to explore the pro-technological properties of the selected starter associations of bacteria/yeast, i.e., Lactiplantibacillus plantarum + Fructilactibacillus sanfransciscensis + Saccharomyces cerevisiae (PSY) and Latilactobacillus curvatus + Levilactobacillus brevis + Saccharomyces cerevisiae (CBY). Consequently, analysis of acidification, proteolysis analysis (including free amino acids), and volatile compound profile were done. PSY and CBY grew at the expected cell density. pH of the sourdoughs fermented by PSY decreased along the same line and slower than that of CBY over the course of 24 h. PSY sourdough had the highest TTA value (11.12 ± 0.03 ml) and organic acid production (148.6 ± 2.4 mmol/kg and 25.1 ± 1.5 mmol/kg) than CBY sourdough TTA value (9.01 ± 0.11 ml) and organic acid production (110.6 ± 1.6 mmol/kg and 20.2 ± 0.9 mmol/kg). This shows PSY as having a relatively high capacity for producing acids during sourdough fermentation among the two associations. After assessing their proteolysis capabilities, PSY sourdough had a presumptively higher peptide content while CBY produced the highest free amino acid content (i.e., Orn having a potential repercussion on bread flavour). Several volatile compounds belonging to different chemical classes, such as acids, aldehydes, ketones, alcohols, esters, and other compounds, were produced by PSY and CBY. In PCA, the control sourdough had a distinctive volatile profile from PSY and CBY. Both PSY and CBY show much correlation with about 4% variation. Ethanol, acetic acid, benzene ethanol, 2(3H)-furanone, dihydro-5-pentyl showed their strongest influence on both sourdoughs as they are found in high amount. Finally, during sourdough fermentation, the associations performed in a desired way, and they showed differences in acidity and content of free amino acids that might have a strong influence on bread flavour. Less differences were observed in the volatile profile compounds of the two associations. Proper sensory analysis and consumer test (by the company) will be the most revealing of the differences observed in this experimental study.